Turkey and Cranberry Tartlets in Port
The sweet-and-sour Christmas pairing in individual portions: turkey mince spiced with allspice and thyme, topped with a reduction of red onion, cranberries and port.
The onion and cranberry topping goes on only after baking, not into the tin. It is acidic and moist — baked in, it would soften the pastry and lose exactly the freshness it is there for.
Allspice is not substitutable here: it tastes of clove, cinnamon and pepper at once, and it is what makes the filling Christmassy.
Ingredients
- 300 g shortcrust pastry (or pie pastry)
- 300 g turkey mince
- 4 scallions (spring onions), chopped
- 2 garlic cloves, chopped
- 4 sprigs of fresh thyme
- 1 tsp ground allspice
- 3 egg yolks (one for brushing)
- 1 red onion, in fine rings
- 85 g cranberries
- 3 tbsp cranberry sauce
- 4 tbsp port or red wine
- Salt and cayenne pepper, to taste
Method
- 1
Line muffin tins with squares of pastry, letting the edges form natural folds. Brush the edges with egg yolk.
- 2
Mix the turkey mince with the scallions, the garlic, the thyme, the allspice, the cayenne and two egg yolks. Fill the tartlets and bake at 180 °C for 30 minutes.
- 3
For the topping, fry the red onion in oil until translucent. Add the cranberries, the sauce and the port. Cook over medium heat for 4 minutes until the sauce reduces and thickens.
- 4
Turn the tartlets out and only now crown each with a generous spoonful of the onion and cranberry reduction before serving.